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Articles

Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

Atributos cualitativos del yogurt firme elaborado de leche entera de vaca y afectado por una reticulación enzimática y oxidativa

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Pages 249-255 | Received 25 Apr 2013, Accepted 06 Aug 2013, Published online: 14 Feb 2014

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